I took some market quarters and injected them with a mix of cuban orange mojo and chipotle mojo and then marinated them in the chipotle for 1 hour. Set the left and right burner on med to keep it about 350 on the grill and put the chicken in the center with a drip pan underneath. Close lid and cook for about 1 hour. No turning the chicken! Should be right at 180 degrees. We served this with sauteed carrots and green beans in butter and EVOO!

For the veggies snap the ends off the beans and cut the carrots to something like matchsticks.
Chop about 8 cloves of garlic.
Bring a pot of water to a boil and add salt, when it reboils add the green beans and boil for 5-6 minutes. Add the carrots and boil for 3 more minutes.
In a sautee pan heat 4 Tbs of butter and 2 Tbs of EVOO and then add garlic. Drain veggies and add to pan toss well and heat on high for 3-4 minutes tossing. Turn heat to med-llow add some salt and pepper, cover and cook for 5-6 minutes more or untill tender.

And now the veggies!
http://i73.photobucket.com/albums/i230/patriot45270/food/HPIM1634.jpg

All together!
http://i73.photobucket.com/albums/i230/patriot45270/food/HPIM1636.jpg

http://i73.photobucket.com/albums/i230/patriot45270/food/HPIM1637.jpg

Sound great .I especially like the spicy maranaide and slow cooking .Next time up try some Cubano..Ajiaco Criollo...or a Sopa de Mar !As aI recall You live in Plant City and there's fish and shell fish available in abundance .

Time to expand your cooking repertoire beyound chicken, beef and beans..You can use the grill and a Cast-Iron Dutch Oven with a cover or sit it on a small pile of coals in a pit or on a firebrick slab on the patio .
http://whatscookingamerica.net/Information/DutchOven/DutchOvenCooking.htm

Hawkgirl

06-09-2011, 09:29 PM

You've been slacking off with the food threads Patriot! :mad:

RobJohnson

06-15-2011, 01:47 AM

It looks good, but I'm just not a fan of dark meat.

I marinated a couple boneless breasts in Vidalia Onion Dressing for a few hours and grilled them for dinner. Sweet corn on the side.